Cream Of Asparagus Soup Recipe
Introduction
Cream of asparagus soup is a smooth, comforting dish that highlights the fresh, green flavor of asparagus. Perfect as a starter or light meal, it’s simple to prepare and wonderfully satisfying.
Ingredients
- 2 tbsp. butter
- 1 clove garlic, minced
- 2 lb. asparagus, ends trimmed, cut into 1″ pieces
- Kosher salt
- Freshly ground black pepper
- 2 c. low-sodium chicken broth
- 1/2 c. heavy cream, plus more for garnish
- Freshly chopped chives, for garnish
- Freshly chopped dill, for garnish
Instructions
- Step 1: In a heavy pot over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Add the asparagus pieces, season with kosher salt and freshly ground black pepper, and cook until golden, about 5 minutes.
- Step 2: Add the chicken broth to the pot and bring to a simmer. Cover and cook until the asparagus is very tender but still green, about 10 to 15 minutes.
- Step 3: Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, blend in batches and remove the lid occasionally to let steam escape and prevent overheating. Return the soup to the pot.
- Step 4: Stir in the half cup of heavy cream and warm the soup gently over low heat. Taste and adjust seasoning with salt and pepper as needed.
- Step 5: Serve the soup garnished with a swirl of heavy cream and freshly chopped chives and dill.
Tips & Variations
- For a vegetarian version, substitute vegetable broth for chicken broth.
- If you prefer a thinner soup, add more broth or water until you reach your desired consistency.
- Roasting the asparagus before cooking can add a deeper, caramelized flavor.
- Add a squeeze of lemon juice before serving for a bright, fresh note.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much after cooling, add a splash of broth or cream while reheating to restore its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegan?
Yes, replace the butter with olive oil and use vegetable broth. Substitute heavy cream with coconut cream or a plant-based cream for a similar richness.
How do I keep the soup bright green?
Cook the asparagus just until tender and avoid overcooking. Blending the soup while hot and serving immediately will help preserve the vibrant color.
PrintCream Of Asparagus Soup Recipe
This Cream of Asparagus Soup is a velvety, comforting dish made from fresh asparagus, garlic, and a touch of cream. Perfect as a starter or a light meal, it’s packed with flavor and easy to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 2 tbsp. butter
- 1 clove garlic, minced
- 2 lb. asparagus, ends trimmed, cut into 1” pieces
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 c. low-sodium chicken broth
- 1/2 c. heavy cream, plus more for garnish
Garnishes
- Freshly chopped chives, for garnish
- Freshly chopped dill, for garnish
Instructions
- Sauté Garlic and Asparagus: In a heavy pot over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Then add the asparagus pieces, season with kosher salt and freshly ground black pepper, and cook until the asparagus is golden and slightly softened, about 5 minutes.
- Simmer the Soup: Pour in the low-sodium chicken broth, cover the pot, and let the soup simmer until the asparagus is very tender but retains its green color, approximately 10 to 15 minutes.
- Puree the Soup: Using either an immersion blender directly in the pot or a regular blender in batches, puree the soup until smooth. When using a regular blender, be careful to remove the lid occasionally to allow steam to escape and prevent overheating.
- Finish with Cream and Warm: Return the pureed soup to the pot if transferred, stir in the half cup of heavy cream, and warm over low heat without boiling. Adjust seasoning with salt and pepper to taste.
- Garnish and Serve: Ladle the soup into bowls, garnish with additional cream, freshly chopped chives, and dill. Serve warm.
Notes
- Trim asparagus ends properly to avoid toughness in the soup.
- For a vegetarian or vegan option, substitute the chicken broth with vegetable broth and use a plant-based cream alternative.
- Use fresh herbs for garnish to enhance the flavor and presentation.
- To avoid overheating in a blender, puree soup in small batches with the lid vented.
- This soup can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: Cream of Asparagus Soup, Asparagus Soup, Creamy Soup, Spring Soup Starter, Healthy Soup
